Roasted Veggie Rice Bowl

Warm roasted carrots, broccoli, and sweet potatoes over fluffy rice — finished with olive oil and lemon. A clean, simple meal for any night in November.

Ingredients

• 2–3 cups mixed vegetables (carrots, broccoli, sweet potatoes, or whatever’s on hand)

• 1–2 tbsp olive oil

• Salt + pepper

• 1 cup cooked rice (white, brown, or leftover)

• Fresh lemon or lemon juice

• Optional: feta, herbs, tahini, or chili flakes

Instructions

1. Preheat oven to 400°F (200°C).

2. Chop vegetables into bite-sized pieces.

3. Toss with olive oil, salt, and pepper.

4. Roast 20–25 minutes, until golden and tender.

5. Serve over warm rice.

6. Drizzle with olive oil and a squeeze of lemon.

Simple Variations

• Add protein: Chickpeas, tofu, or a fried egg.

• Extra flavor: Sprinkle feta or drizzle tahini.

• No rice? Use quinoa, farro, or couscous.

• Want it crispier? Finish under the broiler for 2 minutes.